Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Sharp cheddar cheese, |
\N \N | Preferably white |
1 \N | Stick softened sweet butter |
2 \N | Teaspoonfuls or so of Dijon |
\N \N | Mustard (or to taste) |
\N \N | Cayenne pepper to taste |
¼ cup | Or so of dry sherry |
1 \N | To 1 1/2 cups chopped |
\N \N | Toasted pecans |
\N \N | Garnish: finely sliced |
\N \N | Chives |
Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.
Yield: 3 to 4 cups
COOKING MONDAY TO FRIDAY SHOW #MF6617